Trenette delicate
Instructions
Slip a handful of pistachios, burned in boiling water, Peel and chop.
Brown the butter with Sage leaves and 3 a clove of garlic.
Cut into strips, season fresh salmon in butter, add the pistachios, sprinkle with the Brandy, evaporate and cook 5 minutes.
Cook the pasta, drain it, add it to the salmon with a tbsp of cooking water, sprinkle with a few drops of Worcester and the lemon juice.
Mix and distribute in holsters, topped with smoked salmon and Sage leaves.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 350 g of fresh salmon
- 100 g of butter
- 50 g of smoked salmon
- Few drops of worcestershire sauce
- 1 handful of pistachios
- 1 clove of garlic
- Lemon juice
- Sage
- Brandy
- Salt